When purchasing, consider capacity, pressure levels, and additional features. For household use, a capacity of 3–5 liters is recommended; a 4-liter model suits a family of three or four. For commercial settings, select a model with a capacity of over 8 liters based on daily processing volume. Regarding pressure levels, 100 kPa is suitable for cooking rice and steaming vegetables, 150 kPa is ideal for stewing meat and braising, while pressures exceeding 200 kPa are reserved for industrial-grade processing. Useful features include a removable inner pot for easy cleaning, a multi-stage keep-warm function suitable for making yogurt, and a programmable timer for setting cooking times in advance.
For maintenance, wipe the pot body with a soft cloth after each use and avoid using steel wool, which can scratch the stainless steel surface. Regularly check the sealing ring for signs of aging (replacement every 1–2 years is recommended) and avoid contact with grease during cleaning, as oil can reduce the silicone's elasticity. When storing, keep the lid separate from the pot body to prevent the sealing ring from deforming due to prolonged compression. If you notice the pot body is deformed or the explosion-proof valve is damaged, stop using the appliance immediately and contact a professional for repairs.
